- 1 pound boneless skinless chicken breasts cut into strips
- Kosher salt and freshly cracked pepper
- 1 tsp oregano flakes
- 3/4 cup pistachios finely ground
- 2 tablespoons olive oil divided
- 6 cups of washed and chopped kale
- 3 large zucchini spiralized
- 1 teaspoons red pepper flakes
- 2 teaspoons garlic powder
- 2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees.
Season the chicken strips with salt and pepper. Mix the ground pistachios with the oregano in a shallow dish. Dredge the chicken strips in the pistachio breading and saute in 1 tablespoon olive oil in a skillet over medium heat; about 2-3 minutes per side.
Place the chicken on a baking sheet and bake for 15-20 minutes or until cooked through.
While the chicken bakes, add the kale and remaining 1 tablespoon of olive oil to your skillet. Saute the kale for about 3 minutes or until it has started to wilt. Add in the zucchini noodles, red pepper flakes, garlic powder, and lemon juice and toss to combine. Cook, stirring frequently, for about 3 minutes or until zucchini noodles soften. Season to taste with salt and pepper.
Serve the chicken strips over the kale and zucchini noodle saute. Leftovers are good cold the next day!
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